Easter Egg Cookies: My favorite chocolate chip cookie dough is transformed into a holiday treat with festive egg-shaped M&M’s!
When I spotted the Milk Chocolate Speck-tacular Eggs by M&M’s at Target, I knew they needed to go into some cookies ASAP. Bill put the kibosh on Easter egg hunts a couple years ago (I think he may have had a point since my baby was shaving!), so I started to pick up some of the kids’ favorite Easter candies to transform them into desserts.
I made a half batch of Jacques Torres’ Secret Chocolate Chip cookie dough and added the festive egg-shaped M&M’s to make these cute Easter Egg Cookies. If you’re a chocolate chip cookie fan and have not tried this recipe, you MUST. The combination of cake and bread flours, the use of chocolate discs instead of chips (chips will be fine, though, if you can’t find feves or discs), and the overnight resting time all contribute to these delectable chewy wonders.
More Easter (and Passover) Inspiration
Today, the Sunday Supper group is sharing Easter and Passover recipes. Please check out all the delicious contributions before creating your holiday menu. I’m sure you’ll want to include one or two of these with your family this coming week! Thanks to the talented Carla, of Chocolate Moosey, for hosting our event.
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from Neighbor Food
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
- Sicilian “Enchiladas” from The Cooking Actress
- Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
- Carrot Cake Cheesecake from Chocolate Moosey
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
- Japanese Easter Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
- Homemade Matzo from The Foodie Army Wife
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
Join the #SundaySupper conversation on Twitter today, Sunday, March 24, to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.Print
Easter Egg Cookies
An amped up chocolate chip cookie with Easter M&M’s.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 36 cookies
- Category: Dessert, Cookies, Holiday
- 1/2 pound (2 sticks) butter
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 cup plus 2 tablespoons brown sugar
- 2 eggs
- 1 1//2 cups plus 1 tablespoons cake flour
- 1 1/2 cups bread flour
- 1 teaspoons salt
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 1 /2 teaspoons vanilla extract
- 1 cup semisweet chocolate disks or chips
- 10.9-ounce bag of M&M’s Speck-tacular Eggs (reserve some for garnish)
- Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda and vanilla; mix until well combined. Fold in chocolates, making sure to distribute well.
- Refrigerate dough overnight.
- Using 2 tablespoon cookie disher, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 14 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Total time does not include chilling time.
Recipe adapted from Jacques Torres.